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Curtido is an El Salvadoran inspired pickled cabbage slaw recipe that is traditionally served with Pupusas. It is a light and healthy vegan salad with zing!
Why this recipe works:
Ever heard of Curtido? I hadn’t until I made this recipe, and now I am so happy I stumbled across this super delicious Central American pickled slaw.
We have a restaurant here in Portland that serves the best tacos I’ve ever had in my life, and right next to the salsa in the fridge, we can get pickled vegetables.
I always load up because I can’t get enough of the stuff, and this Curtido salad tastes just like it!
How long does it last in the fridge?
Because Curtido is pickled with vinegar, it actually lasts for quite awhile in the fridge. It’s actually best on the second day because the salad has had time to marinate over night.
I would say you can enjoy Curtido immediately and it will last up to a week in the fridge with 1-2 days being the sweet spot in terms of flavor.
What do you serve with it?
Curtido is best known for being served with Pupusas, another Salvadoran recipe. To be honest, this slaw is the perfect light and tangy side dish to any Latin recipe. It would go great with tacos, enchiladas, or just rice and beans.
How do you pickle cabbage for tacos?
It is so easy. Straight vinegar on cabbage would be too over powering, so I always dilute the vinegar with water like I did in this recipe.
You can always pickle cabbage on it’s own, but I think it’s far more delicious and visually appetizing to mix in other vegetables like carrots and jalapeno for flavor and color. Thinly sliced onion always packs a punch in terms of texture and flavor too.
Salt is always needed and spices like oregano really make this Curtido, and any pickled cabbage for tacos, stand out.
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Equipment
Ingredients
- ½ large head green cabbage core removed, thinly sliced
- 3 medium carrots shredded or sliced into thin matchsticks
- ½ large white onion thinly sliced
- 1 jalapeno stem and seeds removed, sliced into thin strips (more if they aren’t super spicy)
- 3 teaspoons kosher salt more to taste
- 2 teaspoons dried oregano preferably Mexican
- 1/2 cup apple cider vinegar
- 1/4 cup water
Instructions
- Combine the cabbage, carrot, onion, and jalapeno in a large bowl.
- Combine the remaining ingredients in a separate bowl and whisk well to mix.
- Pour the dressing over the cabbage mixture and stir. Taste and add additional salt, if needed. Cover and refrigerate for at least 2 hours or overnight (preferred) before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent!
Can I can thing stuff?? So it lasts for later use??
I have never canned it.
So delicious and super easy! Our meal was Bean Pampusas, Curtido, Chili de Arbol salsa. So yum!